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Two Sisters Times Two, Serial #30 and Maple Cinnamon-Roll Muffins

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Little nip of fall in the air where you are? Or, for our Southern Hemisphere viewers, a touch of spring? Either way, this time of year it’s probably good to layer your clothes before leaving the house in the morning, because what you need to have on in the chill of the morning probably will be way too hot in the warmth of the afternoon.

Now what the heck does that have to do with a cooking blog?

Got your interest, didn’t I?

This week we are doing a layered-on dessert–Maple Cinnamon-Roll Muffins!

You start out with the core maple muffin, made with maple syrup for sweetness and buttermilk for richness and moisture. And if you feel that’s good enough for you, or you only have those ingredients, then you can stop at layer one and bake a delicious maple muffin.

But if you want to make the maple muffin extra special, mix together the streusel accent and sprinkle it onto the uncooked muffin batter–the “cinnamon roll” component, or layer two.

Finally, if you want a really tasty and rich dessert treat, mix together the cream cheese frosting and drizzle it over the cooked and cool maple streusel muffin–layer number three.

And there you have it–Maple Cinnamon-Roll Muffins! Kind of like the t-shirt/flannel shirt/sweater combo you have on as you head out the door into the chilly morning. Layering, only at Reading and Recipes.

maple cinnamon muffin

Maple Cinnamon-Roll Muffins

1 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon baking soda

 3/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/2 cup buttermilk

1/2 cup pure maple syrup

2 Tablespoons unsalted butter, melted

1 egg, lightly beaten

1/2 teaspoon vanilla extract

For the streusel:

2 Tablespoons cold unsalted butter

1 teaspoon ground cinnamon

2 Tablespoons granulated sugar

2 Tablespoons all-purpose flour

maple cinnamon muffins

Preheat your oven to 350 degrees. Line a muffin pan with six paper liners, and set aside.

To a mixing bowl, sift flour, baking powder, baking soda, 3/4 teaspoon cinnamon, and salt together. Make sure there are no lumps.

In another mixing bowl, whisk together the buttermilk, maple syrup, melted butter, egg, and vanilla extract. Pour the dry ingredients into the wet ingredients and whisk until all of the ingredients are combined and no lumps remain.

To make the streusel, combine all of the streusel ingredients and mix together with a fork until fully incorporated. The streusel should be about the size of peas.

Divide the batter between the six paper liners, filling about 3/4 full. Depending on the size of your muffin pan, you may get 7 muffins. Sprinkle the streusel on top of each muffin. Bake muffins in preheated oven for 25-30 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Remove the muffins from the oven and allow to cool.

If you want to frost the muffins, combine 1 ounce of softened cream cheese, 1/3 cup powdered sugar, and 1 teaspoon of milk until well combined. Pipe over top of cooled muffins. Store muffins in an air tight container at room temperature.

Makes 6-7 muffins.

maple cinnamon roll muffins

{Adapted from Bakeaholic Mama}

Click below to listen to or read Serial #30 of “Two Sisters Times Two”.

Two Sisters Times Two, Serial #30, audio © Jeffrey Anderson

Two Sisters Times Two, Serial #30, text © Jeffrey Anderson


About Elaine

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